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Production of instant ‘nasi lemak’ flavour ingredient from palm olein

Instant ‘nasi lemak’ flavour ingredient was prepared by microencapsulation of palm olein and pandan leaf flavour. The pandan-flavoured encapsulated powder was obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powder indicated t...

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Main Authors: Omar, Muhammad Nor, Ibrahim, Noni Sohaila, Anvarali, Mohamed Nazim
Format: Article
Language:English
Published: Malaysian Agricultural Research and Development Institute (MARDI) 2002
Online Access:http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf
http://psasir.upm.edu.my/id/eprint/48929/
http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/80-2002/volume-30-no1/328-300107
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spelling my.upm.eprints.489292016-12-29T09:58:38Z http://psasir.upm.edu.my/id/eprint/48929/ Production of instant ‘nasi lemak’ flavour ingredient from palm olein Omar, Muhammad Nor Ibrahim, Noni Sohaila Anvarali, Mohamed Nazim Instant ‘nasi lemak’ flavour ingredient was prepared by microencapsulation of palm olein and pandan leaf flavour. The pandan-flavoured encapsulated powder was obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powder indicated that the moisture, oil and surface oil content were 2.17%, 68.1% and 20.5% respectively. Gas chromatographic analysis revealed that 78.57% pandan flavour was encapsulated in the powder. Malaysian Agricultural Research and Development Institute (MARDI) 2002 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf Omar, Muhammad Nor and Ibrahim, Noni Sohaila and Anvarali, Mohamed Nazim (2002) Production of instant ‘nasi lemak’ flavour ingredient from palm olein. Journal of Tropical Agriculture and Food Science, 30 (1). pp. 95-98. ISSN 1394-9829; ESSN: 2289-9650 http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/80-2002/volume-30-no1/328-300107
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Instant ‘nasi lemak’ flavour ingredient was prepared by microencapsulation of palm olein and pandan leaf flavour. The pandan-flavoured encapsulated powder was obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powder indicated that the moisture, oil and surface oil content were 2.17%, 68.1% and 20.5% respectively. Gas chromatographic analysis revealed that 78.57% pandan flavour was encapsulated in the powder.
format Article
author Omar, Muhammad Nor
Ibrahim, Noni Sohaila
Anvarali, Mohamed Nazim
spellingShingle Omar, Muhammad Nor
Ibrahim, Noni Sohaila
Anvarali, Mohamed Nazim
Production of instant ‘nasi lemak’ flavour ingredient from palm olein
author_facet Omar, Muhammad Nor
Ibrahim, Noni Sohaila
Anvarali, Mohamed Nazim
author_sort Omar, Muhammad Nor
title Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_short Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_full Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_fullStr Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_full_unstemmed Production of instant ‘nasi lemak’ flavour ingredient from palm olein
title_sort production of instant ‘nasi lemak’ flavour ingredient from palm olein
publisher Malaysian Agricultural Research and Development Institute (MARDI)
publishDate 2002
url http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf
http://psasir.upm.edu.my/id/eprint/48929/
http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/80-2002/volume-30-no1/328-300107
_version_ 1643834319089696768
score 13.160551

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